This study was designed to isolate endophytic fungi from A. mongholicus （growing in northeast China） to determine whether they can produce bioactive metabolites. Four strains of endophytic fungi （strains 16, 17, 23...This study was designed to isolate endophytic fungi from A. mongholicus （growing in northeast China） to determine whether they can produce bioactive metabolites. Four strains of endophytic fungi （strains 16, 17, 23 and 75） were successfully isolated from A. mongholicus using the surface disinfection method. According to ITS-rDNA sequences analysis, strains 16 and 75 were identified as Fusarium oxysporum, and strains 17 and 23 were identified as Bionectria ochroleuca. We applied the Box-Behnken design （BBD） to optimize the liquid fermentation conditions and obtain the maximum cell dry weight （CDW） yield. Opti-mal parameters were obtained under the following experimental condi-tions：temperature of 28＆#176;C, potato dextrose agar （PDA） liquid medium of 80 mL and rotation speed of 150 rpm. The four isolated endophytic fungi did not produce astragalosides I-IV, flavonoids or polysaccharides. Iso-lation of additional species of endophytic fungi from A. mongholicus and determination of their capacity to produce biologically active substances are subjects in need of further research.展开更多
Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%...Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.展开更多
The planted coffee areas in Brazil offer distinct environments and coffee varieties,which help in flavor formation.Another factor contributing to its flavor is the implementation of yeast starters isolated from their ...The planted coffee areas in Brazil offer distinct environments and coffee varieties,which help in flavor formation.Another factor contributing to its flavor is the implementation of yeast starters isolated from their environment.The aim was to evaluate the volatile profiles,sensory scores,and attributes of un/blended coffees from 7 regions and a mixture of many areas fermented using the self-induced anaerobiosis fermentation(SIAF)method and inoculated with CCMA0543 Saccharomyces cerevisiae,CCMA0535 Saccharomyces cerevisiae,and CCMA0684 Torulaspora delbrueckii.The SIAF fermentations were performed in 50 L bioreactors.A gas chromatographer-mass spectrometer(GC-MS)was used to evaluate the volatile profiles.The sensory scores and attributes were obtained through the cup test.The yeast CCMA0535 coffees generated more distinctive attributes(coriander,Jasmine flower,mint,red fruit jelly,candy corn,and crystallized orange).The sensory score varied from 86-to 90.25,resulting in high-quality specialty beverages.The O(90.25)and H(90)coffees presented the highest scores.The SIAF fermentations produced high-quality specialty coffees,and the yeasts improved their sweetness,uniformity,clean cup,acidity,and body.展开更多
Constructing a traceable synthetic community represents an efficacious strategy for enhancing the quality and standardization of traditional spontaneous food fermentations.In this study,we engineered a community compr...Constructing a traceable synthetic community represents an efficacious strategy for enhancing the quality and standardization of traditional spontaneous food fermentations.In this study,we engineered a community comprising one precursor metabolic strain(Module I:capable of converting ferulic acid to 4-vinyl guaiacol)and seven product-forming strains(Module II:facilitating the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol)to optimize guaiacols metabolism.Notably,the tri-culture consortium exhibited superior efficiency compared to pent-culture,quad-culture,bi-cultures,and mono-culture configurations,particularly when comprised of a Wickerhamomyces anomalus strain(Module I)and two bacterial strains(Module II:Pantoea sp.and Bacillus altitudinis).This tri-culture system demonstrated collaborative carbon source cross-feeding to produce 4-ethyl guaiacol between Module I and Module II,with synergistic interactions observed between the two bacterial strains in the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol within Module II.Additionally,the competitive dynamics were observed among members of Module II in the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol,with the number of Module II strains increasing from three to seven.Thus,we established a specialized com-munity for modulating guaiacol metabolism,offering insights for the development of healthier products and advancement in modern food fermentations.展开更多
Microbial interactions play key roles in ecological fermentation,species evolution,and flavor formation during the production of fermented foods.However,the dynamics of microbial interactions and their regulators in t...Microbial interactions play key roles in ecological fermentation,species evolution,and flavor formation during the production of fermented foods.However,the dynamics of microbial interactions and their regulators in these spontaneous fermentations remain unclear.In this study,we carefully reviewed the core lactic acid bacteria(LAB)and yeasts and their interactions distributed in fermented foods worldwide.Furthermore,we indicated that the interactive mechanisms(cross-feeding,nutritional competition,and quorum sensing)drove the dynamics of microbial interactions to affect the quality and flavor formation in food fermentation.Moreover,we proposed the regulation of interactive mechanisms to monitor and improve microbial interactions and food fermentation through the selection of initial strains,sequencing of inoculations,and construction of synthetic micro-ecology.Therefore,we suspected that the regulation of microbial interactions shed light on the development of flavor and healthy-oriented food production through the selection of interactive mechanisms in the modern food industry.展开更多
Food fermentations involve numerous microorganisms that are crucial for the quality of the fermented food.Quantifying microorganisms would be beneficial for regulating food fermentations.Recently,clustered regularly i...Food fermentations involve numerous microorganisms that are crucial for the quality of the fermented food.Quantifying microorganisms would be beneficial for regulating food fermentations.Recently,clustered regularly interspaced short palindromic repeat(CRISPR)-associated(Cas)systems have emerged as efficient methods for detecting microorganisms.However,it shows great limitations in detection sensitivity and quantitative capability.Herein,we developed a novel amplification-free CRISPR/Cas12a-based quantification method(AFCQ)to effectively quantify Lactiplantibacillus plantarum by adding multiple crRNAs and chemical additives.The transcleavage rate using a combination of 5 CRISPR RNAs(crRNAs)and dithiothreitol(DTT)was 89.4 times that of single crRNA.Under the optimized condition,AFCQ allows for quantifying L.plantarum genome from 1.563×10^(7) copies/reaction to 1.000×10^(9) copies/reaction(R^(2)=0.995)with the limit of detection(LOD)at 3.142×10^(6) copies/reaction.Finally,quantitative performances of AFCQ were well consistent with quantitative real-time PCR by detecting L.plantarum spiked in 7 real fermented food samples.We expected that AFCQ could be widely used to quantify various target microbes in food fermentations and standardize relevant microbial detection sectors in the food field in the near future.展开更多
The rapid adoption of sensor arrays and advanced instrumentation in the wine industry is accelerating the transition toward smart fermentation systems,generating high-dimensional datasets that require efficient and in...The rapid adoption of sensor arrays and advanced instrumentation in the wine industry is accelerating the transition toward smart fermentation systems,generating high-dimensional datasets that require efficient and interpretable monitoring tools.However,conventional multivariate statistical process monitoring(MSPM)methodologies often depend on multiple control charts and complex contribution plots,limiting their usability in industrial winery environments.This study presents a novel,simplified MSPM framework for red wine fermentation monitoring based on a multiblock principal component analysis(PCA)approach combined with probabilistic process boundaries derived from estimated data distributions.The proposed system enables fermentation progress to be visualised within clearly defined regions of normal operation using a single intuitive display,facilitating rapid identification of process deviations and potential fault causes.In addition to real-time monitoring,the framework incorporates a forecasting capability that supports predictive decision-making.Ideal fermentation trajectories are generated using both a mathematical fermentation model and a partial least squares(PLS)-based calibration forecasting approach,informed by initial grape and juice parameters.Deviations from predicted trajectories trigger automated alarms,providing early fault detection and enhancing process control.The system was evaluated in several case studies,demonstrating its effectiveness in monitoring fermentations and predicting process behaviour under defined operating conditions.To the authors’knowledge,this represents a novel contribution to MSPM for smart fermentation applications,offering an elegant and scalable solution that reduces graphical complexity while enhancing interpretability.展开更多
[Background]Surfactin is a biosurfactant with remarkable surface/interfacial activity.Surfactin production suffers from high costs of carbon sources and severe foaming problem during fermentation.Unreasonable utilizat...[Background]Surfactin is a biosurfactant with remarkable surface/interfacial activity.Surfactin production suffers from high costs of carbon sources and severe foaming problem during fermentation.Unreasonable utilization of soybean residue(okara)can cause resource waste and environmental pollution.[Objective]To achieve sustainable production of surfactin and valueadded conversion of okara,we explored foam-free production of surfactin by Bacillus subtilis using okara as a low-cost substrate and evaluated its application prospects.[Methods]We evaluated and compared the feasibility of B.subtilis utilizing okara to synthesize surfactin through liquid and solid-state fermentation methods.Biosurfactants were extracted from solid-state culture via a weak alkaline water extraction method.The products were identified by HPLC-MS,and the physicochemical properties of the produced surfactin were analyzed.The solid-state medium for fermentation of okara was optimized by the response surface method.The viable count of B.subtilis in solid-state fermentation residue was determined by the plate colony counting method.[Results]The conversion rates of okara to surfactin were 0.6%−0.8%and 1.2%−1.5%in liquid and solid-state fermentation,respectively.Interestingly,solid-state fermentation of okara by B.subtilis achieved both high-yield and foam-free production of surfactin.Five surfactin homologues were produced from okara,mainly including surfactin-C13(34.16%),surfactin-C_(14)(23.95%),and surfactin-C_(15)(35.14%).The produced surfactin,with a critical micelle concentration of 35.0 mg/L,decreased water surface tension to(26.0±0.1)mN/m and emulsified crude oil with emulsifying activity index(EI24)(73.1±3.2)%.It was stable at 4−121℃,pH 5.0−11.0,and NaCl<150 g/L.Okara,NH_(4)Cl,and CaCl_(2)·2H_(2)O were significant components in the solid-state medium.The surfactin yield was increased by 52.1%through solid-state medium optimization.Adding wheat straw further enhanced surfactin production by improving aeration in the solid-state medium.B.subtilis AnPL-1 produced(263.2±7.8)mg surfactin in the optimized solid-state medium containing 14.8 g okara and 1.5 g wheat straw.The conversion rate of okara to surfactin was enhanced to 1.8%.In addition,the residue of solid-state fermentation was expected to be microbial fertilizer since it contained 4.27×10^(10)CFU/g of B.subtilis.[Conclusion]This study established a promising way for foam-free production of surfactin and value-added conversion of okara.展开更多
In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented...In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.展开更多
BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probi...BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.展开更多
Biomass is a resourcewhose organic carbon is formed from atmospheric carbon dioxide.It has numerous characteristics such as low carbon emissions,renewability,and environmental friendliness.The efficient utilization of...Biomass is a resourcewhose organic carbon is formed from atmospheric carbon dioxide.It has numerous characteristics such as low carbon emissions,renewability,and environmental friendliness.The efficient utilization of biomass plays a significant role in promoting the development of clean energy,alleviating environmental pressures,and achieving carbon neutrality goals.Among the numerous processing technologies of biomass,hydrothermal carbonization(HTC)is a promising thermochemical process that can decompose and convert biomass into hydrochar under relatively mild conditions of approximately 180℃–300℃,thereby enabling its efficient resource utilization.In addition,HTC can directly process feedstocks with high moisture content without the need for high-temperature drying,resulting in lower energy consumption.Based on a systematic analysis of the critical articles mainly published in 2011-2025 related to biomass,HTC,and hydrochar applications,in this review,the category of biomass was first classified and the chemical compositions were summarized.Then,the main chemical reaction pathways involved in biomass decomposition and transformation during the HTC process were introduced.Meanwhile,the roles of key process parameters,including reaction temperature,residence time,pH,feedstock type,pressure,mass ratio of biomass to water,and the use of catalysts on HTC,were carefully discussed.Finally,the applications of hydrochar in energy utilization,environmental remediation,soil improvement,adsorbent,microbial fermentation,and phosphorus recovery fields were highlighted.The future directions of the HTC process were also provided,which would respond to climate change by promoting the development of the sustainable carbon materials field.展开更多
Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
Suancai has a lengthy history and a wide range of categories,which has some influence on the pickled diet culture around the world.Suancai production is transitioning to a large-scale,standardized production due to th...Suancai has a lengthy history and a wide range of categories,which has some influence on the pickled diet culture around the world.Suancai production is transitioning to a large-scale,standardized production due to the growth of the market.It has a unique flavor and is rich in nutrients,and its abundance of free amino acids,vitamins and phenolics has many positive effects on the human body.This review gives the types and history of suancai,as well as its impact on the world’s pickled culture.The changes in nutritional composition and flavor of suancai during fermentation are summarized.It presented the production technology and influencing factors of the northeast suancai,examined the quality and safety issues in suancai,and put forth some ideas and opinions on the standardization development of the suancai industry.It also summarized the geographic distribution and flora diversity of pickles around the world.In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.展开更多
Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial ...Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial for the distinctiveness of fermented food flavor and the variability in quality.Chinese liquor(Baijiu)is one of the typical representatives of spontaneous fermented food.In this review,the multifaceted relationship between regional environmental attributes and the fermentation dynamics of Baijiu was examined,with a spotlight on the strong-flavor,sauce-flavor,and light-flavor varieties.It reveals the influence of regional environmental factors and brewing environmental factors on microbial function and metabolism,which results in the formation of unique flavor characteristics of Baijiu.The 9 main factors affecting the microecology of Baijiu fermentation were further explored,including environmental sensitivity,microbial interactions,biogeographic patterns,and key abiotic factors such as temperature and humidity.Environmental factor management is crucial for controlling microbial community in fermentation.Intelligent detection of the fermentation system is combined with artificial intelligence to realize the digitalization of Baijiu fermentation,with a view to further studying the environmental mechanism or quantitative control relationship of natural fermentation,improving the environmental stability of natural fermentation,and promoting the mechanization and intelligence of fermentation production.展开更多
To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted us...To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.展开更多
Seaweed was fermented using Bifidobacterium,and its high-density fermentation conditions were investigated through single-factor experiments.The optimized fermentation conditions were determined as follows:Ulva powder...Seaweed was fermented using Bifidobacterium,and its high-density fermentation conditions were investigated through single-factor experiments.The optimized fermentation conditions were determined as follows:Ulva powder as the fermentation algal body,Ulva powder addition at 2%,fermented nitrogen source as 1%soy peptone,fermentation time of 26 h,and fermentation temperature of 37℃.The Ulva powder ferment broth was subjected to the Hen’s Egg Test-Chorioallantoic Membrane(HET-CAM)assay and acute cell toxicity testing to evaluate its irritancy and safety.Additionally,cell-based experiments for firming and anti-wrinking efficacy,soothing effect,whitening potency,and antioxidant activity were conducted to assess its cosmetic functionalities.The results indicated that the obtained Ulva powder ferment broth was non-irritating and exhibited a high non-cytotoxic concentration.A 5%concentration of the Ulva powder ferment broth promoted the upregulation of Type Ⅰ collagen by 32.58%±1.33%.A 10%concentration of the ferment broth achieved relative inhibition rates of 67.64%±3.99%for nitric oxide(NO)and 55.76%±0.11%for melanin,respectively.Furthermore,a 6.25%concentration of the ferment broth demonstrated an ABTS radical scavenging rate of 58.29%±4.92%.These findings suggest that the Ulva powder ferment broth is a fermentation product characterized by high safety,excellent anti-wrinking,soothing,and whitening efficacies,along with potent in vitro antioxidant capacity.This study demonstrates its value-added development and significant potential for application in industries such as cosmetics and food.展开更多
The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and fu...The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and functional differentiation of microbial communities across different fermentation rounds remain unclear.Therefore,this study compared the differences in microbiota structure,environmental factors driving community assembly,and functional differentiations throughout 1–7 rounds(JC1–JC7)of pit fermentation in JFB production.Results showed that Lactobacillus dominated all rounds and complied with declining relative abundance from rounds JC1–JC7.The mould composition was similar in JC3–JC5 while the yeast structure in JC4 was found intermediate between JC3 and JC5.LEf Se analysis unveiled aroma-producing microorganisms as prominent biomarkers in JC1,strong enzyme-producing attributes in JC2,JC6,and JC7 biomarkers,and an enzyme and aroma-producing focus with robust tolerance in JC3–JC5 biomarkers.Acidity mainly regulated the microbial community in the first 4 rounds,with nutrient limitation drove microbial succession from the fifth round onward.Functional predictions underscored enriched amino acid metabolism enzymes in JC6 and JC1,while carbohydrate degradation exhibited predominant enzymatic profiles in JC2,JC6,and JC7.This study laid a foundation for comprehending community composition,succession,and flavor regulatory mechanisms throughout JFB brewing.展开更多
Pomegranate residues(PRs),namely pomegranate peels and seeds remaining after juice extraction,constitute a significant agro-industrial residue in Greece.Despite their ample content in carbon sources and bioactive comp...Pomegranate residues(PRs),namely pomegranate peels and seeds remaining after juice extraction,constitute a significant agro-industrial residue in Greece.Despite their ample content in carbon sources and bioactive compounds,PRs are largely unexploited,with their management being an increasing concern for the pome-granate processing industry.The objective of this study was the development and characterization of a bio-process aiming at the biotechnological valorization of PRs for ethanol production.Specifically,a stepwise investigation was conducted,including(i)the production and chemical characterization of extracts/hydrolysates from PRs using distinct pretreatments not involving organic solvents or enzymatic hydrolysis;(ii)the assessment of the exploitability of a selected hydrolysate as fermentation feedstock using Saccharomyces cerevisiae;and(iii)the advancement of the bioprocess through the joined utilization in the fermentation substrate of PRs and seeded raisins(SRs),another important agro-industrial residue in Greece.The finally developed substrate,comprising a mixture of PRs/SRs extracts at concentrations 60/40%v/v,was used in three fermentation trials,and the fermentation process was quantitatively described using the Aiba model.The developed bioprocess resulted in satisfactorily high bioethanol production with the maximum attained concentration being 50.0±0.6 g/L.The maximum specific growth rate(μ_(max))of S.cerevisiae was estimated to be 0.1351/h and the bioethanol yield(Y_(ps)),namely the amount of produced ethanol/amount of consumed reducing sugars,was estimated to be 0.423 g/g.Hence,PRs can be efficiently used in the development of a fermentation substrate for bioethanol production,providing an economic and environmentally sustainable alternative to conventional feedstocks.展开更多
Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted bi...Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted biological activities and minimal side effects.Key mechanisms through which these compounds exert anti-fatigue effects include enhancing energy metabolism,reducing oxidative stress,supporting mitochondrial integrity,modulating the immune response,and regulating neurotransmitter balance.Plant-derived metabolites such as flavonoids,ginsenosides,saponins,and polysaccharides,as well as animal-based peptides and microbial-derived substances,have demonstrated significant potential in alleviating fatigue symptoms in both clinical and preclinical studies.Additionally,fermented products like kefir,fermented rice bran,and yogurt enhance endurance performance,reduce lactate buildup,and improve glycogen storage,further contributing to fatigue mitigation.As consumer interest in natural alternatives grows,future research should prioritize improving the bioavailability,stability,and targeted delivery of these compounds.This review consolidates recent advances in the understanding of anti-fatigue mechanisms of natural products and highlights emerging directions for their development as functional foods and therapeutic agents.展开更多
Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empi...Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empirical judgment,which can not satisfy the need for standardized production of PXDB.Therefore,this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili.Two-dimensional gas chromatography-mass spectrometry(GC×GC-MS)combined with multivariate statistical analysis and relative odor activity values(ROAV)analysis revealed that 2-methoxy-3-isobutyl pyrazine,linalool,3-(methylthio)propionaldehyde,myrcene,and decanal(ROAV≥1,VIP>1,P<0.05)were regarded as potentially active aromatic markers for differentiating fermentation time.Additionally,ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLCQTOF-MS)combined with multivariate statistical analysis revealed that 25 compounds could serve as differentiated non-volatile compounds.The correlation of maturity-related physicochemical indicators with volatile and nonvolatile compounds revealed that four volatile compounds(2-methoxy-3-isobutylpyrazine,linalool,myrcene,and decanal)along with seven non-volatile compounds could serve as markers for evaluating the maturity of fermented chili.This study is expected to establish a standard for the determination of the maturity the fermented chili and lay the foundation for intelligent production of PXDB.展开更多
基金supported by grants from the Key Program of Natural Science Foundation of State(Grant No.81274010)Heilongjiang province outstanding youth fund(Grant No.JC201101)Talent fund of Heilongjiang University of Chinese Medicine Talent Fund
文摘This study was designed to isolate endophytic fungi from A. mongholicus （growing in northeast China） to determine whether they can produce bioactive metabolites. Four strains of endophytic fungi （strains 16, 17, 23 and 75） were successfully isolated from A. mongholicus using the surface disinfection method. According to ITS-rDNA sequences analysis, strains 16 and 75 were identified as Fusarium oxysporum, and strains 17 and 23 were identified as Bionectria ochroleuca. We applied the Box-Behnken design （BBD） to optimize the liquid fermentation conditions and obtain the maximum cell dry weight （CDW） yield. Opti-mal parameters were obtained under the following experimental condi-tions：temperature of 28＆#176;C, potato dextrose agar （PDA） liquid medium of 80 mL and rotation speed of 150 rpm. The four isolated endophytic fungi did not produce astragalosides I-IV, flavonoids or polysaccharides. Iso-lation of additional species of endophytic fungi from A. mongholicus and determination of their capacity to produce biologically active substances are subjects in need of further research.
文摘Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.
基金supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil(CNPq)Fundacao de Amparoà Pesquisa do Estado de Minas Gerais(FAPEMIG)Coordenacao de Aperfeicoamento de Pessoal de Nível Superior(CAPES).
文摘The planted coffee areas in Brazil offer distinct environments and coffee varieties,which help in flavor formation.Another factor contributing to its flavor is the implementation of yeast starters isolated from their environment.The aim was to evaluate the volatile profiles,sensory scores,and attributes of un/blended coffees from 7 regions and a mixture of many areas fermented using the self-induced anaerobiosis fermentation(SIAF)method and inoculated with CCMA0543 Saccharomyces cerevisiae,CCMA0535 Saccharomyces cerevisiae,and CCMA0684 Torulaspora delbrueckii.The SIAF fermentations were performed in 50 L bioreactors.A gas chromatographer-mass spectrometer(GC-MS)was used to evaluate the volatile profiles.The sensory scores and attributes were obtained through the cup test.The yeast CCMA0535 coffees generated more distinctive attributes(coriander,Jasmine flower,mint,red fruit jelly,candy corn,and crystallized orange).The sensory score varied from 86-to 90.25,resulting in high-quality specialty beverages.The O(90.25)and H(90)coffees presented the highest scores.The SIAF fermentations produced high-quality specialty coffees,and the yeasts improved their sweetness,uniformity,clean cup,acidity,and body.
基金supported by National Key R&D Program of China(2022YFD2101205)National Natural Science Foundation of China(NSFC)(32102119,31972193)Program of Baijiu Technology Innovation Strategy of China Alcoholic Drinks Association(202105)and Hebei Province Science and Technology Plan Project(215A9935D).
文摘Constructing a traceable synthetic community represents an efficacious strategy for enhancing the quality and standardization of traditional spontaneous food fermentations.In this study,we engineered a community comprising one precursor metabolic strain(Module I:capable of converting ferulic acid to 4-vinyl guaiacol)and seven product-forming strains(Module II:facilitating the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol)to optimize guaiacols metabolism.Notably,the tri-culture consortium exhibited superior efficiency compared to pent-culture,quad-culture,bi-cultures,and mono-culture configurations,particularly when comprised of a Wickerhamomyces anomalus strain(Module I)and two bacterial strains(Module II:Pantoea sp.and Bacillus altitudinis).This tri-culture system demonstrated collaborative carbon source cross-feeding to produce 4-ethyl guaiacol between Module I and Module II,with synergistic interactions observed between the two bacterial strains in the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol within Module II.Additionally,the competitive dynamics were observed among members of Module II in the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol,with the number of Module II strains increasing from three to seven.Thus,we established a specialized com-munity for modulating guaiacol metabolism,offering insights for the development of healthier products and advancement in modern food fermentations.
基金supported by the National Natural Science Foundation of China(NSFC)(32472476)National Key R&D Program of China(2022YFD2101205)the Project of Central Guidance for Local Scientific and Technological Development(246Z2815G).
文摘Microbial interactions play key roles in ecological fermentation,species evolution,and flavor formation during the production of fermented foods.However,the dynamics of microbial interactions and their regulators in these spontaneous fermentations remain unclear.In this study,we carefully reviewed the core lactic acid bacteria(LAB)and yeasts and their interactions distributed in fermented foods worldwide.Furthermore,we indicated that the interactive mechanisms(cross-feeding,nutritional competition,and quorum sensing)drove the dynamics of microbial interactions to affect the quality and flavor formation in food fermentation.Moreover,we proposed the regulation of interactive mechanisms to monitor and improve microbial interactions and food fermentation through the selection of initial strains,sequencing of inoculations,and construction of synthetic micro-ecology.Therefore,we suspected that the regulation of microbial interactions shed light on the development of flavor and healthy-oriented food production through the selection of interactive mechanisms in the modern food industry.
文摘Food fermentations involve numerous microorganisms that are crucial for the quality of the fermented food.Quantifying microorganisms would be beneficial for regulating food fermentations.Recently,clustered regularly interspaced short palindromic repeat(CRISPR)-associated(Cas)systems have emerged as efficient methods for detecting microorganisms.However,it shows great limitations in detection sensitivity and quantitative capability.Herein,we developed a novel amplification-free CRISPR/Cas12a-based quantification method(AFCQ)to effectively quantify Lactiplantibacillus plantarum by adding multiple crRNAs and chemical additives.The transcleavage rate using a combination of 5 CRISPR RNAs(crRNAs)and dithiothreitol(DTT)was 89.4 times that of single crRNA.Under the optimized condition,AFCQ allows for quantifying L.plantarum genome from 1.563×10^(7) copies/reaction to 1.000×10^(9) copies/reaction(R^(2)=0.995)with the limit of detection(LOD)at 3.142×10^(6) copies/reaction.Finally,quantitative performances of AFCQ were well consistent with quantitative real-time PCR by detecting L.plantarum spiked in 7 real fermented food samples.We expected that AFCQ could be widely used to quantify various target microbes in food fermentations and standardize relevant microbial detection sectors in the food field in the near future.
基金South African Wine(SA Wine)(WW JT 19-02)for financial support.
文摘The rapid adoption of sensor arrays and advanced instrumentation in the wine industry is accelerating the transition toward smart fermentation systems,generating high-dimensional datasets that require efficient and interpretable monitoring tools.However,conventional multivariate statistical process monitoring(MSPM)methodologies often depend on multiple control charts and complex contribution plots,limiting their usability in industrial winery environments.This study presents a novel,simplified MSPM framework for red wine fermentation monitoring based on a multiblock principal component analysis(PCA)approach combined with probabilistic process boundaries derived from estimated data distributions.The proposed system enables fermentation progress to be visualised within clearly defined regions of normal operation using a single intuitive display,facilitating rapid identification of process deviations and potential fault causes.In addition to real-time monitoring,the framework incorporates a forecasting capability that supports predictive decision-making.Ideal fermentation trajectories are generated using both a mathematical fermentation model and a partial least squares(PLS)-based calibration forecasting approach,informed by initial grape and juice parameters.Deviations from predicted trajectories trigger automated alarms,providing early fault detection and enhancing process control.The system was evaluated in several case studies,demonstrating its effectiveness in monitoring fermentations and predicting process behaviour under defined operating conditions.To the authors’knowledge,this represents a novel contribution to MSPM for smart fermentation applications,offering an elegant and scalable solution that reduces graphical complexity while enhancing interpretability.
基金supported by the Research Start-up Foundation for Introduced Talent of Qufu Normal University(609601)。
文摘[Background]Surfactin is a biosurfactant with remarkable surface/interfacial activity.Surfactin production suffers from high costs of carbon sources and severe foaming problem during fermentation.Unreasonable utilization of soybean residue(okara)can cause resource waste and environmental pollution.[Objective]To achieve sustainable production of surfactin and valueadded conversion of okara,we explored foam-free production of surfactin by Bacillus subtilis using okara as a low-cost substrate and evaluated its application prospects.[Methods]We evaluated and compared the feasibility of B.subtilis utilizing okara to synthesize surfactin through liquid and solid-state fermentation methods.Biosurfactants were extracted from solid-state culture via a weak alkaline water extraction method.The products were identified by HPLC-MS,and the physicochemical properties of the produced surfactin were analyzed.The solid-state medium for fermentation of okara was optimized by the response surface method.The viable count of B.subtilis in solid-state fermentation residue was determined by the plate colony counting method.[Results]The conversion rates of okara to surfactin were 0.6%−0.8%and 1.2%−1.5%in liquid and solid-state fermentation,respectively.Interestingly,solid-state fermentation of okara by B.subtilis achieved both high-yield and foam-free production of surfactin.Five surfactin homologues were produced from okara,mainly including surfactin-C13(34.16%),surfactin-C_(14)(23.95%),and surfactin-C_(15)(35.14%).The produced surfactin,with a critical micelle concentration of 35.0 mg/L,decreased water surface tension to(26.0±0.1)mN/m and emulsified crude oil with emulsifying activity index(EI24)(73.1±3.2)%.It was stable at 4−121℃,pH 5.0−11.0,and NaCl<150 g/L.Okara,NH_(4)Cl,and CaCl_(2)·2H_(2)O were significant components in the solid-state medium.The surfactin yield was increased by 52.1%through solid-state medium optimization.Adding wheat straw further enhanced surfactin production by improving aeration in the solid-state medium.B.subtilis AnPL-1 produced(263.2±7.8)mg surfactin in the optimized solid-state medium containing 14.8 g okara and 1.5 g wheat straw.The conversion rate of okara to surfactin was enhanced to 1.8%.In addition,the residue of solid-state fermentation was expected to be microbial fertilizer since it contained 4.27×10^(10)CFU/g of B.subtilis.[Conclusion]This study established a promising way for foam-free production of surfactin and value-added conversion of okara.
基金Supported by the National Key Research and Development Program of Traditional Chinese Medicine Modernization Project,China(No.2023YFC3504000)the Science and Technology Development Project of Jilin Province,China(No.20240404043ZP)the Science and Technology Innovation Cooperation Project of Changchun Science and Technology Bureau and Chinese Academy of Sciences,China(No.23SH14)。
文摘In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.
文摘BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.
基金supported by National Natural Science Foundation of China(22578155,22478147)the Natural Science Foundation of Huaian City(HAB2024051).
文摘Biomass is a resourcewhose organic carbon is formed from atmospheric carbon dioxide.It has numerous characteristics such as low carbon emissions,renewability,and environmental friendliness.The efficient utilization of biomass plays a significant role in promoting the development of clean energy,alleviating environmental pressures,and achieving carbon neutrality goals.Among the numerous processing technologies of biomass,hydrothermal carbonization(HTC)is a promising thermochemical process that can decompose and convert biomass into hydrochar under relatively mild conditions of approximately 180℃–300℃,thereby enabling its efficient resource utilization.In addition,HTC can directly process feedstocks with high moisture content without the need for high-temperature drying,resulting in lower energy consumption.Based on a systematic analysis of the critical articles mainly published in 2011-2025 related to biomass,HTC,and hydrochar applications,in this review,the category of biomass was first classified and the chemical compositions were summarized.Then,the main chemical reaction pathways involved in biomass decomposition and transformation during the HTC process were introduced.Meanwhile,the roles of key process parameters,including reaction temperature,residence time,pH,feedstock type,pressure,mass ratio of biomass to water,and the use of catalysts on HTC,were carefully discussed.Finally,the applications of hydrochar in energy utilization,environmental remediation,soil improvement,adsorbent,microbial fermentation,and phosphorus recovery fields were highlighted.The future directions of the HTC process were also provided,which would respond to climate change by promoting the development of the sustainable carbon materials field.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
基金supported by the Foundation of National Dairy Technology Innovation Center(2022-Open Funding Project-12)Foundation of National Dairy Technology Innovation Center(2022-Scientific Research-9)+2 种基金Key Project of National Dairy Innovation Research Center of Inner Mongolia(2021-National Dairy Innovation Research Center-8)Key Projects of Research Operating Expenses of Provincial Research Institutes in Heilongjiang Province(CZKYF2021-2-B017)Key Project of Natural Science Foundation of Heilongjiang Province(ZD2022C007).
文摘Suancai has a lengthy history and a wide range of categories,which has some influence on the pickled diet culture around the world.Suancai production is transitioning to a large-scale,standardized production due to the growth of the market.It has a unique flavor and is rich in nutrients,and its abundance of free amino acids,vitamins and phenolics has many positive effects on the human body.This review gives the types and history of suancai,as well as its impact on the world’s pickled culture.The changes in nutritional composition and flavor of suancai during fermentation are summarized.It presented the production technology and influencing factors of the northeast suancai,examined the quality and safety issues in suancai,and put forth some ideas and opinions on the standardization development of the suancai industry.It also summarized the geographic distribution and flora diversity of pickles around the world.In order to provide some knowledge and guidance for the promotion of modern industrial production in the suancai industry.
基金financially supported by the National Natural Science Foundation of China(22138004)National Treasure Ecological Research Synergetic Innovation Center.
文摘Environment serves as the pivotal medium to produce fermented food,with fluctuations in environmental factors exerting a profound impact on the modulation of fermentation microbial communities.Such shifts are crucial for the distinctiveness of fermented food flavor and the variability in quality.Chinese liquor(Baijiu)is one of the typical representatives of spontaneous fermented food.In this review,the multifaceted relationship between regional environmental attributes and the fermentation dynamics of Baijiu was examined,with a spotlight on the strong-flavor,sauce-flavor,and light-flavor varieties.It reveals the influence of regional environmental factors and brewing environmental factors on microbial function and metabolism,which results in the formation of unique flavor characteristics of Baijiu.The 9 main factors affecting the microecology of Baijiu fermentation were further explored,including environmental sensitivity,microbial interactions,biogeographic patterns,and key abiotic factors such as temperature and humidity.Environmental factor management is crucial for controlling microbial community in fermentation.Intelligent detection of the fermentation system is combined with artificial intelligence to realize the digitalization of Baijiu fermentation,with a view to further studying the environmental mechanism or quantitative control relationship of natural fermentation,improving the environmental stability of natural fermentation,and promoting the mechanization and intelligence of fermentation production.
基金supported by the National Natural Science Foundation of China(22138004)Shaoxing Science and Technology Plan Project(2022B43001,2023B43001).
文摘To obtain protease-and lipase-producing halotolerant/halophilic strains suitable for shrimp paste(SP)fermentation,the microbial community structure and enzyme-producing microbial species were analyzed and predicted using metagenomics in 3 high-salt samples.Based on the linear salt gradient method,128 strains were screened.Eight halotolerant/halophilic strains highly producing 2 types of enzymes were identified and inoculated into lowsalt SP to assess the heterogeneity of SP.Physicochemical properties of SP indicated that Bacillus subtilis XJ-11,Virgibacillus halodenitrificans XJ-229,Piscibacillus halophilus XY-193,and Bacillus vallismortis HT-73 were more suitable for rapid fermentation of SP.Nutritional analysis showed that SP inoculated with V.halodenitrificans XJ-229 had the highest free amino acid content and SP inoculated with P.halophilus XY-193 had the highest unsaturated fatty acid content.The former had prominent umami,sweetness,and meaty aroma,weak bitterness and fishy flavor,and the closest flavor to the control(CP)based on sensory evaluation and E-nose analysis.A total of 61 volatile compounds were detected in all samples by SPME-GC-MS,of which 32,23,40,24,and 28 were detected in the CP and SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively,with 12,11,12,9,and 9 key flavor compounds.Among several samples,the highest levels of pyrazines,aldehydes,alcohols,and ketones were found in SP inoculated with B.subtilis XJ-11,V.halodenitrificans XJ-229,P.halophilus XY-193,and B.vallismortis HT-73,respectively.These results suggested that inoculation of different enzyme-producing halotolerant/halophilic strains resulted in differences in SP quality and main flavors.This study provides some references for process control and interpretation of heterogeneous mechanisms in low-salt SP fermented by inoculated strains.
文摘Seaweed was fermented using Bifidobacterium,and its high-density fermentation conditions were investigated through single-factor experiments.The optimized fermentation conditions were determined as follows:Ulva powder as the fermentation algal body,Ulva powder addition at 2%,fermented nitrogen source as 1%soy peptone,fermentation time of 26 h,and fermentation temperature of 37℃.The Ulva powder ferment broth was subjected to the Hen’s Egg Test-Chorioallantoic Membrane(HET-CAM)assay and acute cell toxicity testing to evaluate its irritancy and safety.Additionally,cell-based experiments for firming and anti-wrinking efficacy,soothing effect,whitening potency,and antioxidant activity were conducted to assess its cosmetic functionalities.The results indicated that the obtained Ulva powder ferment broth was non-irritating and exhibited a high non-cytotoxic concentration.A 5%concentration of the Ulva powder ferment broth promoted the upregulation of Type Ⅰ collagen by 32.58%±1.33%.A 10%concentration of the ferment broth achieved relative inhibition rates of 67.64%±3.99%for nitric oxide(NO)and 55.76%±0.11%for melanin,respectively.Furthermore,a 6.25%concentration of the ferment broth demonstrated an ABTS radical scavenging rate of 58.29%±4.92%.These findings suggest that the Ulva powder ferment broth is a fermentation product characterized by high safety,excellent anti-wrinking,soothing,and whitening efficacies,along with potent in vitro antioxidant capacity.This study demonstrates its value-added development and significant potential for application in industries such as cosmetics and food.
文摘The variation in microbiota during pit fermentation is the main reason for the distinct characteristics of the 7 types of base Baijiu in jiang-flavor Baijiu(JFB)brewing.However,the specific structure,succession,and functional differentiation of microbial communities across different fermentation rounds remain unclear.Therefore,this study compared the differences in microbiota structure,environmental factors driving community assembly,and functional differentiations throughout 1–7 rounds(JC1–JC7)of pit fermentation in JFB production.Results showed that Lactobacillus dominated all rounds and complied with declining relative abundance from rounds JC1–JC7.The mould composition was similar in JC3–JC5 while the yeast structure in JC4 was found intermediate between JC3 and JC5.LEf Se analysis unveiled aroma-producing microorganisms as prominent biomarkers in JC1,strong enzyme-producing attributes in JC2,JC6,and JC7 biomarkers,and an enzyme and aroma-producing focus with robust tolerance in JC3–JC5 biomarkers.Acidity mainly regulated the microbial community in the first 4 rounds,with nutrient limitation drove microbial succession from the fifth round onward.Functional predictions underscored enriched amino acid metabolism enzymes in JC6 and JC1,while carbohydrate degradation exhibited predominant enzymatic profiles in JC2,JC6,and JC7.This study laid a foundation for comprehending community composition,succession,and flavor regulatory mechanisms throughout JFB brewing.
基金financed by the Green Fund of the Hellenic Ministry of Environment and Energy,under the funding program“National Environment and Innovation Activities 2022”,Priority Axis“Research&Application”,Project“Sustainable technology for converting pomegranate residues into bioproducts and bioactive compounds”with the acronym“POMEGRANATE”.
文摘Pomegranate residues(PRs),namely pomegranate peels and seeds remaining after juice extraction,constitute a significant agro-industrial residue in Greece.Despite their ample content in carbon sources and bioactive compounds,PRs are largely unexploited,with their management being an increasing concern for the pome-granate processing industry.The objective of this study was the development and characterization of a bio-process aiming at the biotechnological valorization of PRs for ethanol production.Specifically,a stepwise investigation was conducted,including(i)the production and chemical characterization of extracts/hydrolysates from PRs using distinct pretreatments not involving organic solvents or enzymatic hydrolysis;(ii)the assessment of the exploitability of a selected hydrolysate as fermentation feedstock using Saccharomyces cerevisiae;and(iii)the advancement of the bioprocess through the joined utilization in the fermentation substrate of PRs and seeded raisins(SRs),another important agro-industrial residue in Greece.The finally developed substrate,comprising a mixture of PRs/SRs extracts at concentrations 60/40%v/v,was used in three fermentation trials,and the fermentation process was quantitatively described using the Aiba model.The developed bioprocess resulted in satisfactorily high bioethanol production with the maximum attained concentration being 50.0±0.6 g/L.The maximum specific growth rate(μ_(max))of S.cerevisiae was estimated to be 0.1351/h and the bioethanol yield(Y_(ps)),namely the amount of produced ethanol/amount of consumed reducing sugars,was estimated to be 0.423 g/g.Hence,PRs can be efficiently used in the development of a fermentation substrate for bioethanol production,providing an economic and environmentally sustainable alternative to conventional feedstocks.
基金supported by Guangdong Higher Education Upgrading Plan(2021-2025)with No.of UICR0400015-24 and UICR0400016-24 at Beijing Normal-Hong Kong Baptist University,Zhuhai,China.
文摘Fatigue impacts both mental and physical health,significantly reducing quality of life and daily productivity.Natural bioactive compounds have emerged as promising agents to combat fatigue due to their multifaceted biological activities and minimal side effects.Key mechanisms through which these compounds exert anti-fatigue effects include enhancing energy metabolism,reducing oxidative stress,supporting mitochondrial integrity,modulating the immune response,and regulating neurotransmitter balance.Plant-derived metabolites such as flavonoids,ginsenosides,saponins,and polysaccharides,as well as animal-based peptides and microbial-derived substances,have demonstrated significant potential in alleviating fatigue symptoms in both clinical and preclinical studies.Additionally,fermented products like kefir,fermented rice bran,and yogurt enhance endurance performance,reduce lactate buildup,and improve glycogen storage,further contributing to fatigue mitigation.As consumer interest in natural alternatives grows,future research should prioritize improving the bioavailability,stability,and targeted delivery of these compounds.This review consolidates recent advances in the understanding of anti-fatigue mechanisms of natural products and highlights emerging directions for their development as functional foods and therapeutic agents.
基金supported by the Sichuan Provincial Department of Science and Technology(2024ZHCG0086)the Chongqing Science and Technology Commission(cstc2021jscx-cylhX0014).
文摘Chili fermentation is one of the most important processes in the production of Pixian Douban(PXDB),which determines the flavor and product quality of PXDB.However,the maturity of fermented chili mainly depends on empirical judgment,which can not satisfy the need for standardized production of PXDB.Therefore,this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili.Two-dimensional gas chromatography-mass spectrometry(GC×GC-MS)combined with multivariate statistical analysis and relative odor activity values(ROAV)analysis revealed that 2-methoxy-3-isobutyl pyrazine,linalool,3-(methylthio)propionaldehyde,myrcene,and decanal(ROAV≥1,VIP>1,P<0.05)were regarded as potentially active aromatic markers for differentiating fermentation time.Additionally,ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(UPLCQTOF-MS)combined with multivariate statistical analysis revealed that 25 compounds could serve as differentiated non-volatile compounds.The correlation of maturity-related physicochemical indicators with volatile and nonvolatile compounds revealed that four volatile compounds(2-methoxy-3-isobutylpyrazine,linalool,myrcene,and decanal)along with seven non-volatile compounds could serve as markers for evaluating the maturity of fermented chili.This study is expected to establish a standard for the determination of the maturity the fermented chili and lay the foundation for intelligent production of PXDB.
